Weight Watchers Pasta

By starspangledlady

from JoAnne

Ingredients

• Anyway, here it is! (this pesto calls for cilantro and parsley, obviously, but I think it would maybe even taste better with a traditional basil pesto)
• 2 pints grape tomatoes
• 2 medium zucchini, cut into small cubes (I used summer squash and onion as well)
• 4 T EVOO
• salt and ground black pepper
• 1 pound penne (I used whole wheat)
• 3-4 stalks celery from the heart, roughly chopped
• 1 cup (two large handfuls) flat-leaf parsley leaves
• 1/4 cup (a small handful) cilantro leaves
• 1/2 cup almonds, toasted (I omitted these)
• Zest and juice of one lime
• 1 clove garlic
• 2 to 3 piquillo or roasted red peppers, chopped
• a few dashes hot sauce
• 1 chunk Manchego cheese, for garnish (I didn't use it)
• 3 to 4 scallions, finely chopped, for garnish (optional)

Preparation

Step 1

Preheat oven to 400 and place a large pot of water over high heat to bring to a boil.

Scatter the tomatoes and zucchini (and squash and onion) onto a baking sheet and drizzle them with 2 T EVOO and some salt and pepper. Toss them in the oven and roast until the tomatoes have burst and the zucchini is tender, about 20 minutes.

When the water is boiling, add some salt and drop in the penne. Cook until al dente according to package directions. Before draining the pasta, reserve a mugful of starchy cooking water. Drain the pasta thoroughly then return it to the pot it was cooked in.

While the pasta and veggies are working, toss the celery, parsley, cilantro, almonds, zest and juice of the lime and garlic in the bowl of a food processor or blender. Pulse everything together until chopped then stream in the remaining EVOO while the machine is running until it forms a nice pesto. Reserve.

Put the pesto in the bottom of a large pasta bowl. Pour the pasta on top, then the veggies. Then pour the cooking liquid in and give it a good toss to coat.